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Pahrump Mirror
Pahrump, Nevada
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January 30, 1997     Pahrump Mirror
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January 30, 1997
 

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F0000od, Health & Fitness Pahrump Valley Gazette, Thursday, January 30, 1997 17 Diabetes by Molly Williams RN. Pahrump Valley Home Health Diabetes simply stated is a mixed group of clinical syndromes which is characterized by high blood sugar. Diabetes is a lifelong dis- ease. There is no cure. However with good management diabetes can be controlled, There are several types of diabetes with different causes, different clinical courses, and different treatment regimens. The common denominator is high blood sugar. When you have diabetes your body cannot properly use the energy from the food you eat, When you eat, t i ii ii iiiii ii i i ii ii Red Cabbage at its best On the coasts of Europe, when a particular native plant was first sampled for its culinary acceptability, one could not have en- visioned its even- tual popularity around the world. It is the common cabbage and today we have the luxury of choosing among green, purple and red varieties in the produce section of the supermarket. Americans like it sliced, whole, raw, cooked, as a salad, side dish or entree ingredient. One popular recipe often in- cluded in German menus features sliced red cab- bage combined with apples in a sweet and tangy sauce. Whirlpool Corporation home economists devised a version that is cooked conve- niently and speedily in the microwave oven. Red wine vinegar and brown sugar provide its distinctive flavor. Serve Sweet 'N Sour Red Cabbage and Apple alongside a German-style schnitzel or with baked chicken for a delicious fall or winter din- fieF. Sweet and Sour Red Cabbage and Apples 1 cups) 3 2 (6 servings) 2 tablespoons regular margarine large, tart apple, sliced into wedges (about 2 cups thinly sliced red cabbage tablespoons firmly packed brown sugar 1 tablespoon water 2 tablespoons red wine vinegar 1/4 teaspoon salt Combine margarine and apple in meduim-size glass casserole or mixing bowl. Microwave at HIGH (100%) for 2 minutes, stirring once, until slightly tender. Add remaining ingredients. Cover loosely and micro- wave at HIGH for 8 minutes or until cabbage is tender, stirring twice during cooking time. Serve hot. Nutrition Information (per serving) Calories 90 Protein 1 g Fat 4 g Cholesterol 0 Carbohydrates 14 g Sodium 133 mg Whirlpool TimeSmart Tip: USING PLASTICS IN YOUR MICROWAVE OVEN: Some plastics are transparent to microwaves, but vary in the temperatures they can withstand. Some plastics that are suitable for warming food to serving temperature will melt or distort during cooking at higher temperatures. Read the manufacturer's directions. Use the container only for foods recommended. Back to basics cooking The best in fusion cuisine is highlighted in Skinny cooking method. Even though lite soy sauce has less Stir-Fry Stroga- noff. This saucy low calorie recipe combines the quickness of Chinese stir-fry- ing with the taste of a classic en- tree. The secret to its great flavor is naturally brewed Soy Sauce, which provides a rich- ness that couldn't other- wise be achieved with this quick sodium than regular brewed soy sauce, it re- tains all of its distinctive fla- vor because it's aged for full flavor before the salt is re- moved. To round-out this delicious meal, a side dish of steamed green beans provides good color and texture contrast for the stroganoff. Skinny Stir-Fry Stroganoff 1/2 pound boneless tender beef steak 3 tablespoons soy sauce, divided 2 teaspoons cornstarch 1 large clove garlic, minced 2 tablespoons vegetable oil, divided 1 large onion, thinly sliced 1/2 pound fresh mushrooms, sliced 1/3 cup fat-free sour cream 2 tablespoons minced fresh parsley Hot cooked egg noodles Cut beef across grain into thin slices. Combine 1 Tbsp. lite soy sauce, cornstarch and garlic; stir in beef. Let stand 2 minutes. Heat 1 Tbsp. oil in large skillet over high heat. Add beef and stir-fry one minute; remove. Heat remaining oil in same pan. Add onion; stir-fry 3 minutes. Add mushrooms; stir-fry 2 min- utes longer. Stir in beef and 1/3 cup water; bring to boil. Remove from heat; add sour cream and remain- ing 2 Tbsp.. lite soy sauce, stirring until blended. Just before serving, stir in parsley. Serve over noodles. Makes 4 servings Each serving: 224 calories, 12 g fat, 38 mg cholesterol., 500 mg sodium, 12 g car., 17 g pro- tein. i i i illu iiii iii